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What makes Pesto great?

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What makes Pesto great?

random amblings | Aug 17, 2006 09:14 PM

I have been making pesto for years but recently had some in a local restaurant that was exceptional. I inquired and was told it was the normal combination, fresh basil, olive oil, parmesan, garlic and pine nuts. Should I assume it is a particular oil that made it so much brighter in flavor ( and color)? It was very green, not the muddy color so often associated with pesto.

Any sage wisdom (no pun intended)?

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